Wednesday night, June 12; instead of the usual Wine Wednesday events, it was a fabulous night for a “Whole Hog Dinner” paired with craft beer at the incredible DBGB Kitchen & Bar. Dining with the group at this French-American brasserie on Manhattan’s Bowery, was Patrick Rue, owner and CEO of The Bruery, who was quiet, yet passionate about his brews. Patrick was in his first year of law school when he realized that he loved to home brew beer much more than being a lawyer, so he finished up school and started his business. Many fans know and love Bruery beer, which is becoming increasingly popular and making its way into more stores on the East Coast.
For starters, Chef Boulud served up Charcuterie Degustation consisting of Pate, Jambon de Paris, Rillettes, and Fromage de Tete. In layman terms this would be really great meats and cheeses and delicious little pickles! Paired with this selection of appetizers was the Hottenroth, Berliner Weisse, a slightly sour beer that smacks you in the face with lemon and leaves you with a nice, smooth, lingering finish. Also a great starter was the Roasted Heirloom Carrots with Spring Peas, Grilled Onions, and Smoked Ricotta paired with The Faster, Bigger, Better, Bolder Golden Ale that was out of this world! It was infused with Japanese spices and citrus, while also fermented with Sake yeast. This was definitely the crowd favorite!
Next came the whole hog; and oh what a wonderful hog it was! With crispy skin, tender meat, and stuffed garlic confit, wild mushrooms, and spring onions, it was a meal fit for a King. Served family style, and to accompany the pig, was tomato chili braised beans, roasted market potatoes and peas. Paired with this filling, yet too good to put the fork down course, was Oude Tart, a true sour beer with an interesting hit to the palate. The aromas were very inviting, encouraging you to take a sip, but then again aromas are somewhat deceiving, because this beer, although very good, should be enjoyed by a true sour beer drinker.
Then came dessert, which was so simple, yet truly incredible. Vanilla hazelnut ice cream pops over a praline crumble was served with a Bois 5th Anniversary Ale; 100% bourbon barrel aged beer. The beer was deep, heavy, and the bourbon flavor was so well integrated. It is robust, strong, and a favorite of most.
The Sommelier, Kerrie, who runs the wine and beer program at DBGB was excellent–very attentive, and knows her field well. She even introduced the table to Daniel Boulud himself! If you weren’t star struck, or the least bit excited, then you didn’t know who he was and shouldn’t have been there. Mr. Boulud is the owner of DBGB and a variety of other restaurants, and a world-renowned chef who has authored seven cookbooks and won many awards and acclaim for Outstanding Chef and Restaurateur. He was as delightful to speak with as was the restaurant to dine in.
The Whole Hog Dinner is definitely an event you’ll want to plan for your small group. They can accommodate groups of 8 in the main dining room or the private area, and should be on everyone’s to-do list! With a full menu of over 20 beers on tap and many more in bottles, as well as a wine selection and spirits, the evening will be one to talk about for a long time afterward.
Be sure to check out Bruery beers; they are sold in Whole Foods Markets and at ABC Beer Company on the East Side. You will love these craft beers that you can only get for a limited time, as Patrick does not make many brews more than once. And, of course, you can also find a selection at DBGB Kitchen, so be sure to stop in, visit Kerrie, and enjoy a wonderful dining experience!